SAKE/Kidoizumi Shuzo

Shizenmai Hanafubuki 2023

Shizenmai Hanafubuki 2023

 

Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour along with a complex spiciness. Made from organically grown Hanafubuki rice this naturally fermented sake has a focused and vibrant palate with a drying, elegantly spiced finish.

 

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PRODUCT

Shizenmai Hanafubuki 2023

PRODUCER

Kidoizumi Shuzo

REGION

Chiba

NOTES

YEAR: 2023

RICE TYPE: Hanafubuki [Organic]

RICE POLISHING: 60%

ALCOHOL: 16.7%

YEAST STRAIN: Natural

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted

STORAGE & Handling

STORAGE: Store Nama [unpasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 4 - 5 weeks, ideally in a refrigerator. 

Profile
Fragrance (3/5)
Impact (4/5)
SweeTness (2/5)
Acidity (2/5)
Presence (3/5)
Earthiness (2/5)
Tail (4/5)
Producer Profile

Kidoizumi Shuzo

Kidoizumi Shuzo have been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times.

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